We all know diets don't work, they are about suffering for the greater good, of health. But, what if that is wrong? What if you CAN have your cake and eat it too? Join me on a Carb Junkies journey into a keto lifestyle!

1mediumyellow onion choppedI had the good fortune to use a smoked onion-if you can get one, it's worth it!

1cupportabella mushrooms

13ozchorizo sausage

Instructions

Preheat oven to 350° F.

Lay strips of bacon on a baking dish with sides (you will have quite a bit of lovely fatty juices to use for something else). Set your pork loin in the center of the bacon strips. Using a filet knife open center and inner side layers. So, cut three lines total in the pork loin.

Fold bacon ends up the sides of the pork loin. Divide chorizo and stuff even amounts into each of the 3 cut lines. Do the same with the cream cheese

In a blender or food processor add mushrooms, onion, and the fresh basil and blend on high speed until blended. Stuff puree into the 3 lines of the pork loin over the cream cheese and chorizo

Pull sides of pork loin together as much as you can and place strips of bacon over the top until it meet the bacon from the bottom

For a nice touch weave more strips of bacon across the top in a basket weave pattern

Bake stuffed pork loin for 2 1/2 to 3 hours (depends on weight), or until internal temperature is above 145° F. (this is the safe internal temperature for pork).

Slice and serve

Recipe Notes

Macros are per serving, based on using a pork loin. This recipe could also be made using beef, though you would want to check the macros and adjust internal temperature accordingly.